Coffee Praline Crunch Ice Cream Cake
Inspired by techniques from NYT Cooking.
Soft coffee ice cream is layered with crunchy biscuits, chocolate fudge sauce and chopped nut praline, then frozen into a loaf and served with extra warm fudge and praline on top.
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Method
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Equipment
- small saucepan
- whisk
- sieve
- 23 x 13 cm loaf tin
- cling film
- spatula
- warm damp cloth
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 769 kcal |
| Protein | 9.8 g |
| Carbohydrate | 80.9 g |
| of which sugars | 63.3 g |
| of which free sugars | 61.5 g |
| Fat | 47.8 g |
| of which saturates | 23.1 g |
| Fibre | 5.3 g |
| Salt | 0.79 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 9 servings
Fudge sauce
- 355 ml double cream
- 145 g light or dark brown sugar
- 30 g unsalted butter
- 3 g fine sea salt or table salt about ½ tsp
- 70 g cocoa powder, sifted
- 1 tsp vanilla
Cake
- 1 oil spray
- 1.4 l coffee ice cream
- 10 graham crackers or digestive biscuits (160 g)
- 340 g chopped nut praline, plus extra
- 180 ml cold double cream, whipped stiff just before serving
- 1
Fudge. Stir the 355 ml double cream, 145 g brown sugar, 30 g butter and ½ tsp fine salt on medium heat until melted, about 2 min, then whisk in the 70 g cocoa powder and cook 1-2 min until thick and glossy.
- 2
Sieve. Sieve the fudge, pressing out any lumps, stir in 1 tsp vanilla and cool for 1 h, about 480 ml.
- 3
Soften. Soften the 1400 ml coffee ice cream in the fridge for 30 min, then line the lightly oiled loaf tin with film leaving an 8 cm overhang on the long sides.
- 4
Layer. Spread 475 ml ice cream in the tin, cover with 3 of the 10 crackers or biscuits broken to fit, spread over 160 ml fudge and scatter half the 340 g praline, then repeat.
- 5
Finish. Top with the last of the ice cream and 4 more biscuits, then wrap and freeze for at least 4 h, ideally overnight.
- 6
Turn. Rub the tin with a warm, damp cloth, turn the cake out and peel off the film.
- 7
Serve. Top with the whipped 180 ml double cream and extra praline, and serve with the remaining fudge, warmed.
Storage
Keep well wrapped in the freezer and add the cream and praline just before serving. Contains nuts and caffeine.
